Healthy Pancakes: Vegan Banana Pancakes
User Reviews
5
Healthy Pancakes: Vegan Banana Pancakes
Description
Healthy Pancakes: Vegan Banana Pancakes use a flaxseed and water mixture to replicate egg functionality, combined with mashed banana for sweetness and moisture. The batter incorporates whole wheat pastry flour and oat flour along with baking powder and soda for rise, plus cinnamon and nutmeg for subtle warming spices. Vanilla extract and almond milk enrich the batter, which thickens slightly before cooking.
Cooking occurs on a lightly oiled nonstick skillet at medium heat, where batter is portioned and spread gently. Pancakes cook until bubbles form on the surface before flipping, then finish until golden brown. The texture achieved is fluffy yet tender, with a mildly sweet, spiced banana flavor throughout.
These pancakes suit vegan or plant-based breakfasts and can be served with traditional pancake toppings like maple syrup, banana slices, and nuts. Adjusting almond milk slightly can modify batter thickness as needed to achieve desired cooking consistency.
Ingredients
- 1 tablespoon Flaxseed ground
- 3 tablespoons water
- ½ cup banana about 1 large, mashed
- 2 tablespoons extra-virgin olive oil more for brushing
- 1 teaspoon vanilla extract
- ¾ cup almond milk more if needed, 2 tablespoons
- 1½ cup whole wheat pastry flour
- ½ cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- sea salt heaping ¼ teaspoon
- maple syrup banana slices, pecans, for serving
Instructions
- In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
- Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter should be a bit thick, but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.
- Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes, then flip and cook for another 1½ minutes, or until the pancakes are golden brown. Turn the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.
- Serve with maple syrup, sliced bananas, and pecans, if desired.
Notes
- Use whole wheat pastry flour for a tender texture; Bob’s Red Mill brand is recommended.
- Adjust batter thickness with small increments of almond milk if too thick to spoon.
- Cook pancakes on medium heat, lowering as needed to prevent burning while ensuring the centers cook through.
User Reviews
Overall Rating
5
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